Prawn And Barley Risotto With Herbs Recipe

About this recipe

A richly flavored prawn and barley risotto cooked to perfection with garlic, fresh herbs, and a hint of lemon, offering a wholesome dinner with a twist on traditional Italian cuisine.

Ingredients

• 500 Gms Pearl Barley
• 500 g Prawns
• 100 g Parmesan Cheese
• 18 g Thyme
• 100 ml Olive Oil
• - Butter
• 250g Garlic
• - Shallots
• - Vegetable Stock Cubes
• 250g Parsley
• 10G Salt
• 50 g Black Pepper

Instructions

1. Step 1: Heat 1 tablespoon of olive oil and the butter in a large saucepan over medium heat. Add the garlic and shallots, cooking until softened and fragrant, about 3-4 minutes.
2. Step 2: Add the rinsed pearl barley and toast it lightly for 2 minutes, stirring constantly.
3. Step 3: Pour in the white wine and let it simmer until mostly evaporated, about 2 minutes.
4. Step 4: Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Allow each addition to absorb before adding more. This should take approximately 25-30 minutes.
5. Step 5: While the barley cooks, heat the remaining olive oil in a separate pan over medium-high heat. Add the prawns with a pinch of salt and pepper, and sauté for 3-4 minutes until pink and cooked through. Set aside.
6. Step 6: Once the barley is tender and creamy, stir in the cooked prawns, Parmesan cheese, parsley, thyme, and lemon zest. Adjust seasoning with salt and pepper as needed.
7. Step 7: Let the risotto rest for 2 minutes before serving. Garnish with additional parsley if desired.